Chicken and Egg Salad
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This easy chicken and egg salad is packed with tender chicken, crisp veggies, and creamy mayo based dressing. Perfect for sandwiches, wraps, or meal prep.
I absolutely love this recipe, it’s one of those dishes I never get tired of making or eating. It actually started as a twist on my chicken pasta salad. One day, I decided to nix the pasta completely and load it up with extra eggs and extra chicken instead. Same creamy, lemony dressing I adore, but now it’s even heartier, more protein-packed, and just as crave-worthy without the extra carbs! Bonus, it’s gluten free!
If you’ve made my chicken pasta salad before, think of this as its low-carb, high-protein cousin that’s perfect for meal prep, picnics, or just because you want something downright delicious to meal prep and easy to grab in your fridge.
Quick Bites About This Recipe
Flavor: Creamy, savory, and bright with a squeeze of lemon.
Skill Level: Easy with minimal prep.
Swaps: Try dill instead of parsley or add green onions for extra flavor.
Make Ahead: Flavors meld and it test even better! We recommend chilling for at least an hour prior to serving.
Chicken and Egg Salad Ingredients
- Boneless skinless chicken breasts: I highly recommend my Oven Baked Chicken Breast recipe for the best flavor. You can also use leftover chicken or rotisserie chicken.
- Celery: Not a fan of celery? You can also use chopped cucumber or bell pepper.
- Hard-boiled eggs: We love the addition of hard boiled eggs. To cut even more calories you can add less yolk too. For easy to peel hard boiled eggs, try our Steamed Hard Boiled Eggs.
- Red onion: We love the bite from the fresh red onion and also the pop of color!
- Fresh parsley: This adds a bit of freshness. You can omit, but we think parsley has flavor and love it in this chicken and egg salad. You can also use dill if you prefer.
- Mayonnaise: Our creamy base, you can use your favorite brand of mayo or even homemade. Swap out half for yogurt for less calories or even sour cream for more tang.
- 2% milk: This helps loosen the dressing. You can use whole milk or even skim if preferred. We like use 2% higher protein milk.
- Fresh lemon juice: A splash of tang to brighten this delicious salad.
- Salt and pepper: Always season to taste!
How to Make Chicken and Egg Salad
Make the chicken and hard boiled eggs if you haven’t already, or use leftover chicken and already prepared hard boiled eggs.
Dice, chop, or shred the chicken as well as the hard boiled eggs as well as the celery, onion, and parsley.
In a large bowl, whisk together mayonnaise, milk, lemon juice, salt, and pepper until smooth.
Add chicken, eggs, celery, red onion, and parsley to the bowl followed by the dressing then stir until evenly coated.
Cover and refrigerate for at least an hour before serving for best flavor.
Storing and Reheating (If There’s Any Leftovers!)
Refrigerate in an airtight container for up to 3 days.
How to Serve Chicken and Egg Salad
Serve piled high on toasted bread for a hearty sandwich, quick wrap, tucked into lettuce leaves for a low-carb wrap, or scooped over mixed greens for a quick salad dinner. It’s also perfect on crackers for an easy snack.
Chicken and Egg Salad
Ingredients
- 4 boneless skinless chicken breasts fully cooked and chopped or shredded (about 4 cups)
- 4 stalks celery diced
- 6 hard-boiled eggs chopped – use 8 if you like it extra eggs
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 3/4 cup Hellmann’s mayo more or less as needed
- 1/4 cup 2% milk you can add more, enough to loosen dressing to your preference
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Chop the chicken, celery, eggs, onion, and parsley.
- In a large bowl, whisk together mayo, milk, lemon juice, salt, and pepper until smooth.
- Add chicken, eggs, celery, red onion, and parsley with the prepared dressing to a mixing bowl and stir until evenly coated. Cover and refrigerate for at least an hour before serving.
Video
Notes
- Make it lighter: Swap half the mayo for plain Greek yogurt to cut calories while keeping it creamy.
- Add crunch: Toss in diced cucumber, bell pepper, or broccoli for extra volume without many calories.
- Meal prep: Store in an airtight container in the fridge for up to 3 days.